Bulk Herbs

Latin Name: Angelica archangelicaCommon Names: Angelica Root Angelica root is an herb native to eastern North America that has a variety of wonderful uses. The Angelica Root herb, which is also known as Angelica archangelica, is a tall, stout plant with large white flowers. It grows to a height of between four and six feet, and is found from Ontario to Tennessee. It is a popular amongst organic herbs because it contains vitamins B12, fructose, glucose, magnesium, iron, potassium, thiamin, sucrose, zinc and trace minerals. Cut and sifted angelica root and angelica root powder are largely used in the grocery trade, as well as for medicine, and are a popular flavoring for confectionery and liqueurs. The appreciation of its unique flavor was established in ancient times when saccharin matter was extremely rare. The use of the sweetmeat may have originated from the belief that the plant possessed the power of averting or expelling pestilence. Sold in 1 ounce bags.

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Botanical Name: Ocimum basilicum Common Names: Common Basil, Sweet Basil Although you might not recognize its botanical name of Ocimum basilicum, you certainly enjoy using dried Basil in your favorite home-cooked recipes. Both Mediterranean and Asian cuisines rely on this special herb to flavor their dishes. Pesto is a savory oil-based sauce used in pasta and pizza recipes that utilizes this herb. Marinara sauces cry out for ample quantities of this flavoring. One of the simplest summertime recipes is to slice fresh tomatoes and mozzarella, sprinkle with the herb, and then add a bit of good-quality olive oil and balsamic vinegar. Asian rice salads and fish recipes often benefit from the addition of this succulent herb. Dried Basil Leaves are sometimes added for a piquant counter taste to ice cream and other desserts. Sold in  1 ounce bags

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Botanical Name: Laurus nobilis Common Names: Sweet Laurel, Bay Laurel, Indian Bay The Bay Leaf (Laurus nobilis) is an aromatic member of Laurel family. Native to Asia minor, cultivation of the Bay Leaf spread through the Mediterranean and areas with similar warm climates.The Bay Leaf has a long history of cultural, culinary and medicinal uses in many cultures. Highly prized in ancient Greece and Rome, the Bay Leaf was considered a symbol of accolade and used to adorn Emperors and poets, as well as triumphant warriors and athletes. References to it even appear in mythology.In terms of culinary applications, the Bay Leaf is quite versatile when used for food seasonings. The warm scent becomes quite noticeable when the leaf is broken, releasing its fragrant oils. The Bay Leaf's flavor is slightly bitter and highly aromatic. Commonly used in soup, stew or sauce seasonings, the Bay Leaf can make foods with long cooking times quite flavorful. It's distinctive taste also makes it a good choice for pickling spice. It may be used singularly or with other herbs and spices as part of a bouquets garnis. When whole leaves are used, be sure to remove from the food before serving.To prolong the leaf's flavor, store in a cool, dry location away from sunlight. In an airtight container under these conditions, bay leaves may retain their flavor for up to six months to two years for the best flavor. Sold in .25 ounce bags

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Botanical Name: Myrica cerifera Common Names: Bayberry, American bayberry, bayberry wax tree, myrtle, wax myrtle The shrub from which we obtain Bayberry Root Bark, which grows along the Atlantic coast of North America from the Maritime Provinces of Canada to the Florida Keys as well as swampland throughout the Southeast, is known by numerous aliases. In addition to its scientific name, Myrica cerifera, it also goes by wax myrtle, candleberry, and arbre à suif, or "tallow tree." The name fits, as the berries provide a form of wax that is actually used in candlemaking.Of greater interest to those who buy organic bulk herbs however is the bark itself. Gathered in November and early December, Bayberry Root Bark is removed from the trunk and branches by heating the roots, which is then used to make bulk dried herbs for sale.Dried Myrica cerifera bark is one of the earliest natural herbs that American physicians studied and wrote about. Sold in  1 ounce bags

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Botanical Name: Betula pubescens Common Names: White Birch, Canoe Birch, Paper Birch Birch bark has the scientific name of Betula pubenscens. Native to the northern hemisphere's temperate and sub-arctic zones, the birch tree's outer layer has had many different uses over the centuries, ranging from writing paper to the manufacture of canoes. In fact, the birch tree was an object of worship and veneration among the pagan Slavs of early Russia, where it is still the national tree.Like other natural herbs, the bark of the Betula pubenscens or birch tree has many uses.It is important to understand that simply because something is an organic herb does not mean it can simply be used unadvisedly. Birch bark has no known harmful effects, but it is estimated that as many as 20% of those suffering from hay fever may be allergic to the Betula pubescens' pollen grains. Such individuals should avoid birch bark.Dried herbs, root extracts, essential oils and even bark of the Betula pubescens can be effective for many things, but it is important to educate one's self before beginning any herbal regimen. Sold in  1 ounce bags

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Premium quality Blackberry Leaf Sold in 1 ounce bags.

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  Sold in 1 ounce bags. Botanical Name: Cnicus benedictus

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Botanical Name: Eupatorium perfoliatum Common Names:  feverwort, sweat plant, and thoroughwort. The Native American name for boneset translates into ague-weed (ague is the name for malarial fever ) American Indians used boneset to treat respiratory infections, fevers, poor digestion, and rheumatic pains. For hundreds of years, boneset was widely used in the treatment of influenza to relieve the body pains that accompanied high fevers.  Sold in 1 ounce bags.

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  Sold in 1 ounce bags. Botanical Name: Ruscus aculeatus

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Botanical Name: Calendula officinalis Common Names: Gold-bloom, Marigold, Marybud, Pot Marigold Sold in 1/2 ounce bags.

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Botanical Name: Cinnamomum verum Common Names: Ceylon The biggest advantage of Ceylon Cinnamon, or “true” cinnamon, is its ultra-low Coumarin levels. Coumarin in high doses may not be good for the liver, so for people who take Cinnamon on a daily basis for health reasons or as a supplement, Ceylon Cinnamon is the preferred choice. Ceylon Cinnamon is also perfect for desserts because it is subtle, smells very mild and is slightly sweeter in taste, but adds a very complex flavor. The aroma it gives off is a very sophisticated and fragrant smell. Because Ceylon Cinnamon tends to be mild and sweet, it lends itself to creating sophisticated layers of flavors that is not possible with the other Cinnamon varieties. Sold in quantities of 6 sticks

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Long utilized by native populations for its various healthful properties, Inonotus obliquus, or chaga, is a mass of mycelium or sclerotium resembling burnt charcoal. The sterile conk grows primarily on birch trees and other hardwoods in forests throughout the northern hemisphere. Our organic chaga mushrooms can be decocted into chaga tea and incorporated into broths and soups. The antioxidant activity of polysaccharides (beta-glucans) contained in chaga help maintain cell integrity and fight free radicals. Chaga is used in traditional Russian Folk Medicine and Traditional Chinese Medicine to support gastrointestinal health, and as a tonic to support overall health.* Chaga is a fungus, a parasitic carpophore that looks like the charred remains of burned wood on the side of a birch tree (sometimes growing on Elm and Alder, but Birch is its favorite). It is not the fruiting body of the fungus, but a sclerotia or mass of mycelium. The parasite enters the tree through a 'wound' in the bark of a mature tree. It then grows under the bark until it erupts in a deeply cracked, black charcoal like extension. It usually takes another 5-7 years for it to fully mature, at which point it falls to the forest floor, most times killing the host tree in the process. Chaga has been a part of folk medicine in Russia, Poland, China and numerous Baltic countries for many centuries. It was documented by Chinese herbalist Shen Nong in his herbal texts as early as the first century B.C.E. Chaga supports immune health to help you stay feeling your best and supports the body’s immune defenses to stay feeling healthy.* Chaga is typically and historically ingested as a tea, but it also has been made into a tincture, and less commonly into powder that is then used as a tea; Encapsulation seems to be rare. There have been reports of it being the base for liqueurs and as a substitute for hops in beer. In Russia, it can be found as a syrup, a tablet, an aerosol, and even as a suppository. If you are using the cut chaga for the purpose of making a tea, you can re-brew your material a second time without loss to flavor or potency. Our chaga includes the entire sclerotia.

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